Corn tortillas

Once you've made these from scratch, you'll never go back.
Corn tortillasBen Dearnley

Making your own tortillas is the all-in way to make tacos; shop-bought doesn’t compare with the flavour or texture of those made fresh on a press. Enlist friends to help out pressing while you flip tortillas on a flat plate or in a frying pan. We recommend making these at the last moment, or at most an hour before serving – keep them in a low oven wrapped in a damp tea towel so they stay soft and steamy.



1.Combine flour, 375ml water and ¼ tsp salt in a bowl and mix with your hands to a soft pliable dough (2 minutes), adding more water or flour if necessary. Form dough into a ball, cover with plastic wrap or a damp tea towel and rest for 30 minutes at room temperature.
2.Divide dough into 16 pieces and roll each in a walnut-sized ball. Heat a heavy cast-iron or non-stick pan over high heat. Line a tortilla press (see note) with plastic wrap. Working with one ball of dough at a time, place in the press, top with another piece of plastic wrap and press to flatten into a disc. Remove top piece of plastic, then carefully hold tortilla flat to remove the other piece and gently place tortilla in pan. Cook tortilla, turning once, until it starts to turn golden and puffs up a little (1-2 minutes each side, depending on the pan). Transfer cooked tortillas to a warm dish and cover with a damp tea towel while you press and cook remaining tortillas. Tortillas are best served straight from the pan, but can be reheated, wrapped in a damp tea towel, in a very low oven.

Masa flour is available from select delicatessens and Mexican food shops and online from Tortilla presses are available from Fireworks Foods and kitchenware shops.


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